Recipes


Found 274 matches, showing 51 - 55 below.

Spicy mussel cakes


Spicy mussel cakes
Crab cakes are a favourite dish all over Ireland, so why not something equally delicious with other local seafood, such as mussels? Here John O'Toole, Head Chef at the McEvilly family’s lovely Cashel House Hotel at Cashel, Co. Galway shares a simple but unusual dish that he has created using local mussels.
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Tomato and basil tart


Tomato and basil tart
From Diana Henry, Food From Plenty (Mitchell Beazley, 320pp, hardback stg£20) - "Large, scarlet, fragrant with basil, this is a gorgeous tart and, in terms of cooking, is not much more than an assembly job. Do make sure your tomatoes are finely sliced or they won’t become cooked through and slightly caramelised in the cooking time."
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Kaye korma curry


Kaye korma curry
From Diana Henry, Food From Plenty (Mitchell Beazley, 320pp, hardback stg£20) - "Use this as a blueprint for a mild vegetable curry, with whatever is abundant. I sometimes make it with aubergines, courgettes, or squash, and don’t always add beans or peas. It is very good-tempered and reheats well."
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Plums with red wine and rosemary


Plums with red wine and rosemary
From Diana Henry, Food From Plenty (Mitchell Beazley, 320pp, hardback stg£20) - "Based on an idea from the wonderful Italian food writer Anna del Conte in her book Food From an Italian Kitchen. Rosemary in plum compote is fabulous, and it’s good with poached pears, too."
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Fresh Salmon & Spinach Pasta


Fresh Salmon & Spinach Pasta
A lovely light summer dish from Cooking Gluten Wheat and Dairy Free by Michelle Berriedale-Johnson - very quick to make. If you cannot get gluten and wheat-free tagliatelle, you could use Japanese soba (buckwheat) noodles, which are also delicious. Alternatively, use a gluten and wheat-free spaghetti. Serves 6
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